Name: No‑Bake Coconut Cream Pie
Prep time: PT-486866H48M7S
Cook time: PT-486866H48M7S
Total time: 4 h 20 min
Cuisine: Tropical
Ingredients: rust & Topping:; 2¼ cups all-purpose flour; 5 Tbsp sugar (divided); ¾ tsp salt; ¾ cup cold butter, cubed (1 stick + ¼ cup); 4½ tsp fresh lemon juice; 3 egg yolks; Fruit Filling:; 4 cups peaches (fresh or thawed & drained), cut into chunks; 1 cup blueberries (fresh or thawed & drained); ½ cup sugar; 4 Tbsp cornstarch (divided); ½ tsp salt; ½ tsp ground cinnamon; ¾ cup water; 2 Tbsp + 1½ tsp lemon juice; 2 Tbsp butter; 1 tsp vanilla extract

Why You’ll Love This Recipe

Effortless prep: No baking involved—just an easy layering process.
Tropical flavor: Coconut cream, pudding, and flakes come together for a sweet, island-inspired taste.
Make‑ahead ready: Chill it in advance for stress-free entertaining.

No‑Bake Coconut Cream Pie

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
• 1 pre‑made 9″ graham cracker crust (6 oz)
• ⅓ cup sweetened shredded coconut
• Coconut cream instant pudding packets
• Milk (as required for pudding mix)
• Whipped topping or whipped cream

Directions

In a bowl, whisk together pudding mix with milk.
Fold in coconut cream and shredded coconut.
Pour the mixture into the graham cracker crust.
Chill in the fridge for several hours until set.
Top with whipped cream and sprinkle toasted coconut on top before serving.

Servings and timing

Servings: Makes one 9‑inch pie, serving ~8 slices.
Prep time: 15–20 minutes
Chill time: 2–4 hours
Total time: ~4 hours 20 minutes

Variations

Swap the graham crust for a chocolate cookie crust.
Mix in pineapple tidbits for a tropical twist.
Use toasted flaked almonds or pecans for crunch.
Add a swirl of chocolate ganache or drizzle on top.
Use sugar‑free or coconut milk for lighter or dairy‑free versions.

Storage/reheating

Refrigerator: Store covered for up to 3 days.
Freezer: Freeze the whole pie (wrapped well) for up to 1 month. Thaw overnight in the fridge before serving.

FAQs

Q1: Can I use real coconut cream instead of instant pudding?

Yes! Substitute one can (about 13.5 oz) of coconut cream for pudding mix—just whisk it smooth before layering.

Q2: How do I toast the coconut?

Spread coconut flakes on a baking sheet and bake at 350 °F for 3–5 minutes, stirring halfway, until golden. Let cool.

Q3: Can I use whipped cream instead of whipped topping?

Absolutely—use 2 cups of homemade whipped cream (heavy cream + ½ cup powdered sugar) for a fresher taste.

Q4: Is this pie gluten‑free?

It can be, if you use a certified gluten‑free crust or make one with gluten‑free graham crackers.

Q5: Can I make individual servings?

Sure—use small jars or ramekins and adjust chill time slightly (about 1–2 hours).

Q6: Can the pie be frozen?

Yes—freeze up to a month. Thaw overnight and let sit 30 mins before serving.

Q7: My pie is too runny—what happened?

Probably under‑chilled. Make sure to refrigerate for at least 4 hours to let it set properly.

Q8: Can I add vanilla extract?

Yes—a teaspoon of vanilla (or coconut) extract in the filling boosts flavor nicely.

Q9: Can I make it dairy‑free?

Yes. Use coconut milk or nut milk and dairy‑free whipped topping or coconut cream.

Q10: How to prevent watery topping?

Use cold cream and chill mixing bowl and beaters to achieve stiff peaks quickly, avoiding separation.

Conclusion

This no‑bake coconut cream pie is a crowd‑pleaser that’s both easy and elegant. With its creamy coconut filling, crisp crust, and fluffy topping, it’s ideal for summer get‑togethers, potlucks, or anytime you crave an effortless tropical dessert. Chill, slice, and enjoy!